Ice Cream Cake

Cool and creamy, this easy ice cream cake is a crowd pleaser! It features layers of vanilla pound cake and ice cream as well as favorite toppings like caramel and chocolate. 
Course Dessert
Cuisine American
Keyword Ice Cream Cake, Ice Cream Cake Recipe
Prep Time 15 minutes
Chilling 6 hours
Total Time 6 hours 15 minutes
Servings 10
Calories 350kcal


  • 1 16-ounce frozen pound cake
  • 3 cups ice cream 1 cup each of different flavors
  • 1/3 8-ounce bag Mini Reese's peanut butter cups
  • 1/2 cup M&M's
  • 8 Oreo cookies
  • Chocolate candy shell


  • Remove the pound cake from the foil pan and cut into 3 even layers.
  • Line the foil pan with enough plastic wrap to go over all 4 sides.
  • Place one layer of pound cake in the bottom of the pan and cover with 1 cup of ice cream. Sprinkle with candy.
  • Repeat the layers and then top the last layer of ice cream with the chocolate shell topping.
  • Before the shell completely hardens, sprinkle with additional candy and cookies.
  • Place in the freezer UNCOVERED for about 5 minutes to quickly harden the shell and ice cream a bit.
  • Then, wrap up tightly and store in the freezer until ready to serve - approximately 4-6 hours.
  • Once you're ready to eat it, remove from the freezer and pull gently on the plastic wrap to lift the ice cream cake out of the pan. Use a warm knife to quickly and easily slice through the ice cream and cake layers.



Calories: 350kcal